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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell and devein shrimp. Cut onion in half; slice thinly. | 2. Blend cornstarch, water, sugar and pepper to a paste. Set aside. | 3. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside. | 4. Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	peeled deveined	385.3342	0.0	91.1202	2.312
onion	1		halved sliced	64.0	14.944	1.76	0.16
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
water	2	tablespoons		0.0	0.0	0.0	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
pepper	1	dash		0.251	0.064	0.0104	0.0033
oil choice	2 -3	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
sherry wine	2	teaspoons		-	-	-	-
curry powder	2 -3	tablespoons		0.0	0.0	0.0	0.0
vegetable stock chicken	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.